Airports

Airport dining is taking off. Across North America, crinkly shrink wrap, beeping microwaves and that unfathomable meat known as the chicken tender are being replaced with scratch preparations, sous-vide cooking and exotic seasonings.

Throughout 2013, airport food-service workers were in heavy training for revamped concessions, hooking up with established chefs to serve the kinds of cuisine you’d seek out even when not in transit. As the year ends on a high note for hungry travellers, we bring you a taste of how fly-by restaurants are spicing it up.